Never Mind the Bollocks, Here’s the Beertails

sheandgordondrinks-6.jpgGordon Ramsay Steak uses a virtual Chunnel to transport you from Paris to England in less than 60 seconds, the time it takes you to walk through the tunnel from Paris Las Vegas into the sleek restaurant. At the new Gordon Ramsay Pub & Grill in Caesars Palace, it’s almost instantaneous. Wide open to the casino floor, the pub’s bar, lounge and dining room positively shriek “The British are here!” from the iconic red phone booths to the staff’s punk-era uniforms. But that’s only after you’ve noticed the beer—it’s everywhere. At the bar, the array of tap handles and the wall of kegs make a sudsy statement. Even the cocktail menu seems to want to draw your attention to beer.

Created in collaboration between Wirtz beverage development specialist Andrew Pollard and Caesars Palace beverage director Jean-Pierre St. Claire, the Underground and the Scuffle ($14 each) showcase beer’s potential as a cocktail ingredient. Dark, rich and complex, the Underground is a dessert cocktail with some soul—Three Olives Supercola, Fernet Branca and chocolate syrup combine with Guinness Draught and are topped with house-made chocolate-Guinness cream. Similarly, the Scuffle joins Jack Daniel’s Tennessee Honey Whiskey with vanilla syrup and Boddingtons Pub Ale, topped again with that house-made chocolate-Guinness cream and a pinch of sea salt. The ingredients represent America, England and Ireland, so while they come together harmoniously, the Scuffle’s inspiration was a good old-fashioned bar fight!

The Underground

In a mixing glass, combine 1½ ounces Three Olives Supercola vodka, ½ ounce Fernet Branca and ½ ounce Hershey’s chocolate syrup. Add ice, cover, shake and strain into a cocktail glass while simultaneously filling the rest of the glass with Guinness Draught. Top with a layer of house-made chocolate-Guinness cream and curls of shaved chocolate.

Hand-made Chocolate Guinness Cream

In a mixing bowl, combine 1 cup heavy whipping cream with 1/16 cup powdered sugar and combine for a silky, smooth texture. Fold in 2 ounces of Guinness and 2 tablespoons of cocoa powder. Do not to over-whip the cream as it will not lay properly. If the mixture becomes too thin, add more sugar to stabilize. If it becomes to thick, add more heavy cream.

The Scuffle

In a mixing glass, combine 1 ounce Jack Daniel’s Tennessee Honey Whiskey and ½ ounce Monin vanilla syrup. Add ice and stir gently 15 times. Strain into a cocktail glass while simultaneously filling the rest of the glass with Boddingtons Pub Ale. Top with a layer of house-made chocolate-Guinness cream, curls of shaved chocolate and a pinch of sea salt.

Suggested Next Read

It’s Not All Fear and Loathing

It’s Not All Fear and Loathing

By Grace Bascos

Celebrity chef, author and all ’round professional badass Anthony Bourdain rarely minces his words. (But don’t take our word for it—follow @Bourdain on Twitter for more than enough evidence.) The chef recently took time out from being awesomely cantankerous to dish with Vegas Seven about his new TV shows, what he’s been eating—it’s not as glamorous as you might think—and what he has up his sleeve for his upcoming evening onstage with fellow chef Eric Ripert, February 9 at the Palms.

DTLV

RunRebs